Hot buttered rums rank high enough on the deliciousness scale that somewhere, someone gave it its own special day: January 17 is Hot Buttered Rum Day.
And that’s, well, something to celebrate!
I first posted my favorite hot buttered rum recipe around Christmas time because that’s when I make it every year. It stores in the freezer because it’s ice cream based which makes it fresh and available anytime.
Surprise guests? No worries. One homemade hot buttered rum for the win!
The rum-y, buttery, ice cream-creamy potion sprinkled with nutmeg warms up a winter day better than mittens and UGG boots—and you know how much I love my UGG boots! Kick back on the couch with your favorite blanket, a great book, preferably near a window, and you have the perfect winter scene.
Enjoy!
Ingredients
1 lb. brown sugar
1 lb. powdered sugar
1 lb. soft butter
1 qt. soft vanilla ice cream
Rum
Nutmeg
Instructions
Mix the sugars, butter, and ice cream together well.
Store the mix in the freezer.
TO MAKE THE COCKTAIL:
Mix two tablespoons hot buttered rum mix in a cup of very hot water, along with 1 jigger of rum. Mix well.
Sprinkle with nutmeg.
Enjoy!
♥ SprySparrow.com
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